Although right now it appears that New York City will be swallowed up by clouds and carried away, you might have a shot of actually eating something outside tomorrow. If you do, maybe you should eat one of these things.
Radish and Scallion Spread and Shrimp Spread I both fall pretty easily within my comfort zone for both cooking and eating. These recipes were neither a challenge to make, nor to eat and are a lovely reminder that really good snacks don't have to change very much over the course of 86 years.
Radish and Scallion Spread bears a striking resemblance to the radish butter I've been making obsessively, ever since receiving a copy of Matt and Ted Lee's Simple, Fresh, Southern. This version, made with sour cream instead of butter is a perfect, non-ersatz doppelganger for KFC's coleslaw. I know. That sounds really weird. But you're also intrigued. You should be. It's incredibly refreshing.
And, let's be honest. Is there a better combination than shrimp + butter? Yes, when you put mustard and Worcestershire sauce in it, spread it thickly on rye bread and eat it outside on your deck. Or... fire escape. Or stoop. Or whatever. Go outside tomorrow!
Radish and Scallion Spread
Chop young scallions and radishes quite fine, using half as much scallion as radish, moisten with heavy sour cream and season with salt and pepper. Serve on pumpernickel or rye bread.
Shrimp Spread I
Grind the shrimp very fine through the meat chopper, add creamed butter to moisten, then a little cream and seasoning of salt, paprika, mustard and Worcestershire sauce.